12 oz pitted green olives
12 oz pitted black olives
6 anchovy fillets, rinsed then dried
3 oz capers
2 oz chopped Italian parsley
6 chopped garlic cloves
3 oz lemon juice
1 teaspoon white pepper
6 oz virgin olive oil
50 3/8" thick baguette slices
100 pimiento strips
Put the olives, anchovies, parsley, capers, lemon juice, garlic and pepper in a large bowl or food processor and mix briefly. Then put in 4 ounces of oil and mix further. Blend should be have texture and not be a puree.
Heat oven to 350 degrees. Brush both baguette slides with remaining oil, and put them on a baking sheet. Bake until they start to brown, about 12-15 minutes.
Place about a tablespoon of the solid mix on each piece of bread, and two strips of pimiento on top.
Makes about fifty pieces.